1/4 cup unsalted butter
8 flour tortillas
8-10 ounces brie cheese, paper removed and cut into thin strips
(more as needed)
2 cups baby arugula
1 1/2 cups fully-cooked shredded or finely chopped chicken breast
1 Jar Monkeypod Jam Mango Chutney
sour cream and chopped cilantro for garnish
Preheat a griddle pan or large non-stick skillet over medium heat. Add a tablespoon or so of butter, and melt. Spread Monkeypod Jam mango chutney on one flour tortilla and place, dry side down, on the hot pan. Top with a few slices of brie cheese, a handful of arugula, and a couple of tablespoons of chicken. Top with a couple more slices of brie cheese and place another flour tortilla that has mango chutney spread on it, on top. Press down. Flip the quesadilla carefully when the bottom is just a little brown and cook for 2-3 minutes on the opposite side. Remove from heat and repeat these steps 3 more times.
Cut into triangles and garnish with sour cream and cilantro. Serve with dipping sauces of choice and enjoy!
Makes 4 Quesadillas
Photo and Recipe from Cooking & Beer